Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit | OCL

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Table 4

Changes in phenolic compounds of Tavşan Yüreği (Antalya) olive oils during 12 months of storage (ppm).

		Month

Phenolic compounds	0	6	12
3,4-dihydroxy benzoic acid	3.88 ± 0.01^a	3.82 ± 0.01^a	3.75 ± 0.01^b
Tyrosol	12.00 ± 0.34^c	15.15 ± 0.10^b	36.17 ± 0.74^a
4-hydroxy benzoic acid	8.45 ± 0.05^a	7.40 ± 0.33^b	4.62 ± 0.04^c
Syringic acid	0.96 ± 0.06^a	0.92 ± 0.01^a	0.64 ± 0.01^b
m-coumaric acid	3.24 ± 0.13^a	1.93 ± 0.00^b	1.67 ± 0.00^c
Luteolin	333.67 ± 0.60^a	329.87 ± 0.37^b	289.08 ± 0.79^c
Apigenin	6.34 ± 0.25^a	5.55 ± 0.20^b	3.76 ± 0.02^c

*Different superscript letters (a–c) in the same raw indicate significant difference between mean values (P < 0.01).

nd: not detect.

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